Price:  £11.95 | Case Rate: £11.33
Ex Tax: £9.96

Yalumba - Y Series Sauvignon Blanc 2019

Information

  • Country: Australia
  • Wine Region: South Australia
  • Wine Maker: Natalie Cleghorn
  • Grape: Sauvignon Blanc
  • Grape Percentage: 100%
  • Alcohol Percentage: 13.5%
  • Unit Quantity (ml): 750
Food Matching

Food Matching

Enjoy with a citrus dressed BBQ calamari salad or crispy lemon tofu.

Duty/Vat Paid

Description

At Yalumba we believe that one good wine leads to another. The Y Series was created with that belief in mind. The Y Series is a collection of iconic classics and exciting new varietals. Each wine is authentically crafted with fruit from South Australia’s most celebrated wine regions. We look forward to sharing our love of wine with you as you explore the Y Series.

Wine tasting notes

Very pale straw in colour with a green hue. This Sauvignon Blanc displays lively aromas of freshly cut grass, grapefruit, Granny Smith apples and white blossom. There are nuances of fresh herbs and candied lemon rind with a touch of flint from the wild ferment. The palate is vibrant and bursting with life and zest. Flavours of lemon drop and passion fruit butter abound, with zesty acidity, making this an easy drinking and enjoyable wine that shows all the hallmarks of fruit driven Australian Sauvignon Blanc; line and length with generosity of flavour.

Winery Information

Yalumba

Yalumba is Australia’s oldest family owned winery founded in 1849 by Samuel Smith, a British immigrant (he was a Master Brewer in England) and it is still owned by the Hill-Smith family today with their high reputation as an independent producer. Yalumba is an Aboriginal word for “all the land around”. The winery is situated in South Australia’s Barossa Valley, in a small town called Angaston - an hour north-east of Adelaide. The winery even has its own cooperage – the only one in Oz.. read more

Vinification Notes

Grapes were picked in the cool of the night, gently crushed into tank and given 12 hours skin maceration prior to draining and pressing. Wild yeasts then initiated and completed fermentation. Once complete, the wine was left on its lees and given regular bâttonage to build complexity until blending.